I marinated some boneless chicken thighs in fish sauce, lime juice,
grated galangal, and mint. Then I roasted them in the propane smoker
with pecan twigs in the smoke box and more mint in the water pan. In
the photo they look pink and under done, but the pink is from the
smoke.

URL: http://i19.tinypic.com/525557c.jpg

Also on the plate are sweet piquillo peppers (I hope I got the name
right); a garlic and lime and cumin flavored slaw; and marinated
cucumber wedges with shallot slices. The peppers were cooked a little
and stuffed with chevre. The chicken pieces are sitting on a bit of
Sriracha mayonnaise with thinly sliced green onions.

Spell check wanted to make Sriracha turn into serigraph.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On Jul 22, 9:22?pm, "modom (palindrome guy)" > wrote:
> I marinated some boneless chicken thighs in fish sauce, lime juice,
> grated galangal, and mint. Then I roasted them in the propane smoker
> with pecan twigs in the smoke box and more mint in the water pan. In
> the photo they look pink and under done, but the pink is from the
> smoke.
>
> URL:http://i19.tinypic.com/525557c.jpg
>
> Also on the plate are sweet piquillo peppers (I hope I got the name
> right); a garlic and lime and cumin flavored slaw; and marinated
> cucumber wedges with shallot slices. The peppers were cooked a little
> and stuffed with chevre. The chicken pieces are sitting on a bit of
> Sriracha mayonnaise with thinly sliced green onions.
>
> Spell check wanted to make Sriracha turn into serigraph.

I really don't mean to be a kill joy but for presentation words fail
me... okay, let me just say you have the Jeffrey Dahmer touch. hehe

"modom (palindrome guy)" > wrote in
:

> Then I roasted them in the propane smoker
> with pecan twigs in the smoke box and more mint in the water pan.

So I take it the new smoker works well? Food looks great!, though funnily
enough, I miss the red plates.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sun, 22 Jul 2007 18:34:08 -0700, Sheldon > wrote:

>> URL:http://i19.tinypic.com/525557c.jpg
>>
>> Also on the plate are sweet piquillo peppers (I hope I got the name
>> right); a garlic and lime and cumin flavored slaw; and marinated
>> cucumber wedges with shallot slices. The peppers were cooked a little
>> and stuffed with chevre. The chicken pieces are sitting on a bit of
>> Sriracha mayonnaise with thinly sliced green onions.
>>
>> Spell check wanted to make Sriracha turn into serigraph.
>
>I really don't mean to be a kill joy but for presentation words fail
>me... okay, let me just say you have the Jeffrey Dahmer touch. hehe
>

Yeah, the arrangement isn't stellar. How would you approach the
design? I think I should have emphasized the possibilities of better
directing the viewer's eye movement, establishing a sort of roadmap
for the eye to follow around the image. On the other hand, maybe
leaving the thighs whole would have been a better approach.

The Sriracha mayonnaise on the other hand was a good idea. D's just
back from Colorado where she had a burger with Sriracha mayo. Why
didn't I think of it before?
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On Mon, 23 Jul 2007 01:37:56 GMT, hahabogus > wrote:

>"modom (palindrome guy)" > wrote in
:
>
>> Then I roasted them in the propane smoker
>> with pecan twigs in the smoke box and more mint in the water pan.
>
>So I take it the new smoker works well? Food looks great!, though funnily
>enough, I miss the red plates.

I'm still learning how to use it. But I'm satisfied with its
potential at present. It cooks a lot differently than my old rusty
Black Diamond smoker pit, so there's a learning curve. Do they sell
Great Outdoors smokers up where you do dwell? They don't cost that
much at all, considering.

The red plates are still in my cupboard, ready to spring into action
and offend the sensibilities of all and sundry at a moment's notice.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On Sun, 22 Jul 2007 20:22:35 -0500, "modom (palindrome guy)"
> wrote:

>I marinated some boneless chicken thighs in fish sauce, lime juice,
>grated galangal, and mint. Then I roasted them in the propane smoker
>with pecan twigs in the smoke box and more mint in the water pan. In
>the photo they look pink and under done, but the pink is from the
>smoke.
>
>URL: http://i19.tinypic.com/525557c.jpg
>
>Also on the plate are sweet piquillo peppers (I hope I got the name
>right); a garlic and lime and cumin flavored slaw; and marinated
>cucumber wedges with shallot slices. The peppers were cooked a little
>and stuffed with chevre. The chicken pieces are sitting on a bit of
>Sriracha mayonnaise with thinly sliced green onions.
>
>Spell check wanted to make Sriracha turn into serigraph.
>--
>
>modom

Looks pretty darned good. Sriracha mayo is a great idea.

Koko
---
http://www.kokoscorner.typepad.com
updated 7/22

"There is no love more sincere than the love of food"
George Bernard Shaw

"modom (palindrome guy)" > wrote in
:

> Do they sell
> Great Outdoors smokers up where you do dwell? They don't cost that
> much at all, considering.
>

Yes they sell them and I bought one just recently (last week)off Amazon.
A 36 inch Smoky Mountain 4 rack Propane unit. Looks nice...assembled
easily...made in China...sold in the States. Smokers and Q's are way
cheaper in the USA than here.

I'm working weird shifts and can't attempt to do any smoking till next
thursday as I don't have the free time. But I did crank it up to max for
a couple hours on Friday effectivly to clean and clean agents outa it..
After 2 hours full tilt the temp only got to 350ish F and changed when
the wind was blowing to 325ish.

This unit might run low temp enough to do apple smoked cheddar (I have
muy hopes up). I will search for some red plates for any pictures I post.

I have a boneless pork butt roast sitting in the freezer for thursday
first try out. I figure to brine it in a OJ stylized brine starting
tuesday. On wednesday to dry it off and do a dry rub and then allow it to
sit overnight to equalize the brine and set the rub. I'll be unrolling
the roast so it'll cook quicker (more like 6 to 8 hours) so I won't have
to wait too long to taste the results. Apple wood to smoke and apple
butter BBQ as a finishing sauce; Homemade, a recipe I perfected to my
tastes last year. Modified from a BH&G recipe, though I might leave out
the liquid smoke this time.

@@@@@ Now You're Cooking! Export Format

Alan's Apple Butter Bbq Sauce

BBQ, favorites, keeper, sauces/dips, tested

1 8 oz can tomato sauce.
1/2 cup apple butter
2 tbsp light colourd corn syrup
1 tbsp worechestershire sauce; or pickapeppa sauce.

In a small pot stir together ingredients. Bring to just boiling remove
from heat.

Notes:
I added about 1 tbsp each of Maggi and Franks hot sauce plus a 1 tsp
plus mustard powder instead of the worechester sauce.

Used:
14 oz can of hunts Italian tomato sauce
1 cup apple butter
I used molasses instead of corn syrup.
Added a 2 tsps lemon juice.
Added liquid smoke to taste.
Generous with the onion powder 1 tbsp+.
1 pkg equal.


Contributor: Alan's modified BHG recipe



** Exported from Now You're Cooking! v5.82 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

modom (palindrome guy) > wrote:
>Spell check wanted to make Sriracha turn into serigraph.

Spell check is in on the counterfeiting.

--Blair

modom (palindrome guy) wrote:
> I marinated some boneless chicken thighs in fish sauce, lime juice,
> grated galangal, and mint. Then I roasted them in the propane smoker
> with pecan twigs in the smoke box and more mint in the water pan. In
> the photo they look pink and under done, but the pink is from the
> smoke.
>
> URL: http://i19.tinypic.com/525557c.jpg
>
> Also on the plate are sweet piquillo peppers (I hope I got the name
> right); a garlic and lime and cumin flavored slaw; and marinated
> cucumber wedges with shallot slices. The peppers were cooked a little
> and stuffed with chevre. The chicken pieces are sitting on a bit of
> Sriracha mayonnaise with thinly sliced green onions.
>
> Spell check wanted to make Sriracha turn into serigraph.
> --
>
> modom
>
You need to get the gray out of your pics. It's a factor for everybody,
but you can get it out. I sympathize with nor wanting to drag your food
outside to shoot in sunlight-- I prefer eating food to making perfect
pix, too.

Look at some of the food photo blogs and you'll quickly pick up some
composition and shooting tips. There are a few pros offering free
advice, as well as some amateurs well on their ways to becoming
pro-level photographers.

--
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